Cucina a Spicchi #1: Green Cara Cara orange jelly

Gelo is one of the most iconic desserts in Sicilian tradition: light, citrusy, and perfect for ending a meal with freshness and character.

For this version we use Cara Cara Verde, an early-harvested Navel orange variety recognizable by its pinkish flesh and elegant acidity.

For the past few months, we at Tenuta Donna Fina have been working together with chef Mario Casu, of Casu – Osteria Contemporanea, a restaurant featured in the Michelin Guide 2026, to explore alternative and contemporary uses of green-harvested citrus fruits. This recipe was born out of that collaboration: a dessert that combines traditional technique with a modern approach to taste.

Prepare the infusion

Peel Green Cara Cara, taking the thin peel and leaving the pulp aside for juicing and decoration.

Infuse the peels in mineral water for at least 12 hours (up to 24). Preferable to prepare the infusion the night before and leave it in the refrigerator.

Strain the water, keeping the peels (they are edible and can be used in other recipes).

Preparing the frost base

In a cold saucepan, pour in the 500 ml of infused water.

Add the 50 g of cornstarch and dissolve it very well with a whisk, avoiding lumps.

Turn on the heat to medium flame.

When the mixture heats up, add the 150 g of sugar and continue stirring.

Add the fresh Green Cara Cara juice.

Traditional frosting requires continuous stirring: this is essential to prevent sticking and to achieve a smooth consistency.

Cooking

Continue stirring until the mixture begins to thicken.

The frosting is ready when the mass begins to “take center stage” in the saucepan and reaches a consistency similar to a glossy, thick jelly.

Tableware

Pour the still-warm frost into:

• single-portion molds,
• cups,
• small dessert molds,
• Or in a martini glass for a more elegant effect.

Let cool at room temperature for a few minutes, then transfer to the refrigerator for at least 5 hours.

Chef Casu’s advice

Green Cara Cara Frost is ideal as a dessert at the end of a meal, mainly because of its natural acidity that “cleanses” the palate.

It can also be served in mini portions as an interlude between courses or alongside a more structured main dessert.

Steeped peels should not be thrown away: you can candy them, whisk them into sweet preparations or add them to hot infusions.